To fry the fritters, heat 2cm oil in a big wok or deep frying pan. Spoon in tbsps of fritter batter and sizzle for about 2 minutes on each side until golden, crisp and cooked through. Pile onto paper-towel lined trays and keep warm in a low oven while you fry the rest. Serve hot with bowls of sweet chilli sauce and the pickled cucumber.
Ingredients
- corn cobs 3 large, husks removed and kernels cut from cobs
- lemongrass 1 stalk, tough outer leaf discarded and the rest roughly chopped
- ginger grated to make 1 tbsp
- green Thai curry paste 1-2 tbsp
- egg 1
- rice flour 200g
- milk 3 tbsp
- kaffir lime leaves 5, finely shredded
- oil for frying
- sweet chilli sauce to serve
PICKLED CUCUMBER
- cucumber ⅓
- red onion ½, diced
- rice wine vinegar 2 tbsp
- caster sugar 2 tsp
Method
-
Step 1
Tip half of the corn into a food processor with the lemongrass, ginger, curry paste, egg, rice flour and milk. Pulse to a paste, then scrape into a bowl and stir in the remaining corn and lime leaves and season.
-
Step 2
For the pickled cucumbers, halve the cucumber lengthways and scrape out the seeds using a teaspoon. Slice into half moons and mix with the onion, vinegar and sugar. Set aside for 20 minutes, stirring occasionally, before serving.
-
Step 3
To fry the fritters, heat 2cm oil in a big wok or deep frying pan. Spoon in tbsps of fritter batter and sizzle for about 2 minutes on each side until golden, crisp and cooked through. Pile onto paper-towel lined trays and keep warm in a low oven while you fry the rest. Serve hot with bowls of sweet chilli sauce and the pickled cucumber.
Try our inspiring vegetarian entertaining ideas here for a vegetarian dinner party…
Nutritional Information
- Kcals 415
- Fat 15.4g
- Carbs 58.5g
- Fibre 3.9g
- Protein 8.8g
- Salt 0.3g
